 |
 Turkish - Bulgur And Lentil Soup With Red Peppers.
adapted from Classical Turkish Cooking by Ayla Algar
|
Description
|
|
|
|
Ingredients
|
- 1 Large Onion -- chopped
- 4 Tablespoons Unsalted Butter
- 1 Tablespoon Tomato Puree
- 7 Cups Chicken Stock
- 1/2 Cup Bulgur
- 1/2 Cup Red Lentils
- 2 Tablespoons Flour
- Salt And Pepper -- to taste
- 1/4 Cup Dried Mint -- crushed
- 1 Teaspoon Thyme
- 1/2 Teaspoon Crushed Red Pepper
|
|
Directions
|
Saute onions in 2 tablespoons butter until limp. Stir in tomato puree. Add stock, bulgur, and lentils. Cover and simmer for 5 minutes. Remove from heat. Melt the other 2 tablespoons of butter and stir in flour. Cook about 2 minutes until flour turns golden. Gradually whisk the soup into the flour. Salt and pepper to taste. Stir in mint, thyme, and pepper flakes. Continue simmering for 2 minutes. Serve.
|
|
Serves
|
4
|
|
Time to Make
|
0:00
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version